Another recipe with goat cheese. It’s goat cheese week! I love side dishes that are packed with flavor and dead easy to make. For this side, you don’t even have to peel the potatoes, as the skins are full of vitamins and fiber and have an earthy taste you wouldn’t want to miss.
We had this for lunch with a creamy leek toast. (For that, cook some leeks in butter; once soft, add a bit of cream; bubble away, then pop it on toasted bread; top with cheese and broil in the oven.)
• 1 large sweet potato
• 1 medium potato
• 100g goat cheese
• 1 small bunch cilantro, chopped
• 1 tablespoon butter
• salt + black pepper
Rinse your potatoes under water, then cut them into 1″ cubes, without peeling.
Put them in a medium pot and cover with water. Add a pinch of salt.
Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain them, put back in the pot, and mash.
Add the goat cheese, cilantro, and butter. Season with salt and pepper to taste.